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Tin Ware

One boiler for clothes, holding six gallons, with copper bottom or all copper.

One milk strainer.

One bread-pan, holding five or six quarts.

One deep pan, for preserving and 4 canning fruits.

One six-quart pan.

One four-quart pan.

Two two-quart pans.

Two one-quart pans.

Two dish pans.

Two two-quart covered tin pails.

One four-quart covered tin pail.

Two tin-lined sauce pans with covers, holding four quarts each, for boiling potatoes, cabbages, etc.

Four cups with handles.

Two pintmolds, for rice, blanc-mange, etc.

Four half-pint molds.

One skimmer with handle.

Two dippers of different size. der, as they are much more easily kept clean.

Three scoops of different size.

Four bread-pans for baking. The smallest make the best-sized loaves, and will do for cake also.

Four jelly-cake pans.

Four round and two long pie-pans.

One 1½ inch deep for custard and cocoa-nut pies.

One coffee-pot.

One tea-pot.

One colander.

One large bread-grater.

One small nutmeg-grater.

One wire-sieve.

One hand sieve (quart measure).

One frying-basket.

One egg-beater.

One spice-box.

One pepper-box.

One cayenne pepper-box.

One pepper-box for salt.

One biscuit-cutter.

Two funnels, one for jugs and one for One potato-cutter. cruets.

One quart measure.

One pint measure.

Half-pint messure.

One gill measure.

If possible, get these measures broad and low, instead of high and slen- One pair of scales.

One dozen muffin-rings.

One soap-shaker.

One tea-kettle with copper bottom or all copper.

One wire spoon.

One tea-cannister.

One toasting-rack.